Chili con Carne
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4 servings

OVEN: 160°C

Ingredients:
750g beef
2 tablespoons cooking oil
1 large, sliced onion
2-4 crushed cloves of garlic
1 tablespoon flour
4½dl tomato juice
1 can (425g) tomatoes (preferably cherry tomatoes)
1-2 tablespoons sweet chili sauce
1 teaspoon ground cumin
salt & pepper
1 can (425g) kidney beans, drained
½ teaspoon dried oregano
1-2 tablespoons chopped fresh parsley
various chopped fresh herbs for garnish

Method:
1: Slice the meat into cubes with about 2cm side. Heat up the oil in a pot and
fry the meat until it has gotten colour. Take the meat out of the pot.

2: Put the sliced onions and crushed garlic in the pot and fry in the same oil
as the meat until it's gotten colour. Mix in the flour and continue frying for
about 1-2 minutes.

3: Add tomato juice and canned tomatoes in rounds and bring to a boil. Put the
meat back in and add chili sauce, cumin and seasoning. Put a lid on and put in
the oven for 1½ hours, or until the meat is done.

4: Mix in beans, oregano and parsley and taste the seasoning. Put the lid back
on and put back in oven for 45 minutes or until the meat is tender and the
sauce rather thick.

5: Sprinkle fresh herbs over it and serve with boiled rice and greek or turkish
yoghurt.

Notes:
* The meat can be replaced with ground beef, though it tastes better with real
pieces of meat, which is also the traditional way of making it.
* Since it takes quite a long time to make, it's a good idea to make double
servings and then put half in the freezer, where it will keep for 3-4 weeks.